Vanilla Sheet Cake With Lemon Cream Cheese Frosting Food

VANILLA SHEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour a 9x13-in pan, or use nonstick cooking spray with flour in it, such as Baker's Joy or Pam with Flour.
• In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. (Don't worry if the batter looks a little curdled at this point.)
• Reduce the speed to low, then beat in one-third of the flour mixture, followed by half of the buttermilk. Scrape down the sides and bottom of the bowl, then add another third of the flour, followed by the remaining buttermilk. Beat in the remaining flour, then scrape down the bowl and beat again until the batter is evenly combined. Do not overmix.
• Scrape the batter into the prepared baking pan and bake for 30 to 35 minutes, until the cake is set and lightly golden around the edges, and a toothpick inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment (or beaters), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Stop the mixer and add about half of the confectioners' sugar; mix on low to combine. Gradually add the remaining sugar, keeping the speed on low. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
• When the cake is cool, use a butter knife or small offset spatula to swirl the frosting lavishly over top. The cake is best enjoyed fresh on the day it is baked, but it will keep nicely for a few days. Store in an airtight container (or cover tightly with plastic wrap) at room temperature.
• Note: If you'd like to make your own buttermilk, check out the easy method here.

VANILLA CAKE WITH VANILLA CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Whisk together the flour, baking powder and salt in a medium bowl.
• Combine the butter, oil and granulated sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down the sides of the bowl as needed. Beat in the vanilla and vinegar.
• Add the flour mixture in 3 batches, alternating with the milk, beating on low speed until just incorporated. Scrape the sides of the bowl as needed.
• Transfer the batter to the prepared baking dish, spreading and smoothing the top with an offset spatula. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool the cake completely on a wire rack.
• For the frosting: Combine the cream cheese and butter in a large bowl. Beat with an electric mixer on medium-high speed until soft and fluffy. With the mixer on low speed, add the confectioners' sugar 1/2 cup at a time, beating until smooth, then beat in the vanilla.
• Spoon the frosting onto the cooled cake and spread it evenly with an offset spatula. Garnish with fresh berries if using. Cut the cake into squares and serve.

TEXAS-SIZED VANILLA SHEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• CAKE: Position a rack in the center of the oven and preheat the oven to 350ºF. Generously grease a 12x17 inch half sheet pan. Set aside.
• Place a sieve over a large bowl. Add the flour, cornstarch, and baking soda and sift. Set aside. In a 2 cup measuring cup, combine the buttermilk and sour cream and whisk to combine, set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for about 1 minute on medium speed. When the butter starts to lighten in color, reduce the speed to low and add the sugar. Increase the speed to medium and allow the butter and sugar mixture to become fluffy. Stop the mixture scrape the sides of the bowl to get it all mixed. Start the mixture and beat in the eggs one at a time waiting until each is incorporated before adding the next. Add the vanilla. Reduce the speed to low and add in 1/3 of the flour mixture, followed by 1/2 of the buttermilk, and continue until you finish the last of the flour mixture. Do not overmix. Using a rubber spatula, give the mixture a final mix.
• Spread the cake batter into the prepared sheet pan. Smooth it out into an even layer with your rubber spatula. Bake the cake for 21-25 minutes stopping at the 12 minutes mark and rotating the pan. The cake is done when a toothpick inserted in the center comes out clean. Mine took exactly 22 minutes. Allow the cake to cool completely before frosting. See notes.
• FROSTING: In the bowl of an electric mixer fitted with the whisk attachment, whip the butter for 1-2 minutes or until the butter is light and fluffy. Using a rubber spatula, remove the butter from the bowl into a small bowl. Add the cream cheese and whip for 30 seconds or until the cream cheese is light and fluffy. Add the butter back into the cream cheese mixture along with the lemon juice and 3 1/2 cups of the powdered sugar. Start the machine on the stir setting until mostly combined, then increase the speed and whisk for another 1-2 minutes. If your frosting isn't holding its shape, add the remaining 1 cup of confectioners sugar in and whisk to combine.
• Spread the frosting all over the cooled cake. Top with sanding sugar and fresh berries if desired. The cake will last covered in the refrigerator for up to 5 days.

VANILLA SHEET CAKE WITH LEMON CREAM-CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan; dust with flour. Whisk together flour, baking powder, baking soda, and salt.
• Beat butter with 1 cup sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake, rotating pan halfway through, until cake is golden and puffed and a tester inserted in center comes out clean, 22 to 25 minutes. Let cake cool completely in pan on a wire rack.
• Combine lemon zest and remaining 1 teaspoon sugar. Use an offset spatula to spread cake with frosting. Sprinkle with lemon sugar. Serve, with blueberries.

VANILLA CREAM CHEESE FROSTING

Steps:

• Using electric mixer, beat 12 ounces cream cheese, 1/2 cup butter and vanilla extract in large bowl until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each addition.

LEMON CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

VANILLA TEXAS SHEET CAKE W/CREAM CHEESE FROSTING

Steps:

• Mix flour and sugar together in bowl, Bring to boil, margarine, oil and water, pour over flour and sugar mixture.
• Beat well.
• Then add eggs, baking soda, vanilla and buttermilk, mix well.
• Pour into greased and floured 15x10 jelly roll pan.
• Bake in a preheated oven at 350 degrees for 15-20 minutes or until cake tests done with toothpick.
• Remove from oven while still warm frost with cream cheese frosting.
• Cream together margarine, cream cheese, the add vanilla, coconut, nuts and powdered sugar.
• Mix well, spread warm cake.

BLUEBERRY LEMON CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Cake Directions:.
• Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line bottom of pans with parchment paper; butter paper.
• Dust pans with flour.
• Sift cake flour, baking powder, and salt into medium bowl.
• Transfer 1 tablespoon flour mixture to large bowl.
• Add fresh blueberries and toss to coat.
• Set remaining flour mixture and blueberries aside.
• Stir whole milk, vanilla extract, and grated lemon peel in small bowl.
• Using electric mixer, beat butter in another large bowl until light and creamy.
• Gradually add sugar, beating until mixture is light and fluffy.
• Beat in eggs 1 at a time (mixture will get'rocky' keep beating until well blended).
• Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended.
• Fold in blueberries.
• Divide batter equally among pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes.
• Cool cakes in pans on racks 10 minutes.
• Run knife around pan sides to loosen.
• Turn cakes out onto racks to cool completely.
• Peel off parchment paper.
• Frosting Directions:.
• Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
• Gradually beat in powdered sugar.
• Beat in lemon peel and vanilla.
• Cover and refrigerate until just firm enough to spread, about 30 minutes.
• Assembly:.
• Transfer 1 cake layer to platter.
• Spread 3/4 cup frosting over cake layer.
• Top with another cake layer; spread with 3/4 cup frosting.
• Top with third cake layer.
• Spread remaining frosting over top and sides of cake.
• (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing).
• Garnish cake with lemon peel strips and additional blueberries, if desired, and serve.

COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
• Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
• the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
• With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
• With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
• For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
• Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.